Prepare to embark on a culinary journey that will tantalize your taste buds and transport you to the heights of gastronomic elegance! This Lobster Custard with Caviar is not just a recipe - it's an experience that combines the delicate sweetness of fresh lobster, the rich creaminess of a perfectly crafted custard, and the luxurious pop of premium caviar. Perfect for impressing dinner guests or treating yourself to a restaurant-quality dish at home, this French-inspired delicacy promises to elevate your cooking game and create a memorable dining moment that will have everyone talking.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup lobster meat, chopped
- 2 cups heavy cream
- 4 large eggs
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon chives, chopped
- 1/4 cup caviar
Instructions
- Prepare your mise en place by finely chopping the lobster meat into uniform small pieces and setting aside. Chop fresh chives and measure out all ingredients precisely.
- In a large mixing bowl, crack the eggs and whisk them gently until they are well combined and slightly frothy. Avoid over-beating to prevent air bubbles in the final custard.
- Slowly incorporate the heavy cream into the whisked eggs, stirring continuously. Add salt and white pepper, mixing until the seasoning is evenly distributed throughout the mixture.
- Fold the chopped lobster meat into the egg and cream mixture, ensuring the meat is evenly suspended throughout the custard base.
- Preheat the oven to 325°F (165°C). Prepare a water bath by placing a large baking dish with hot water that will reach halfway up the sides of your custard ramekins.
- Butter four individual ramekins or small ceramic dishes. Carefully pour the lobster custard mixture into each ramekin, filling them about 3/4 full.
- Place the filled ramekins into the prepared water bath and transfer to the preheated oven. Bake for approximately 25-30 minutes, or until the custards are set but still slightly trembling in the center.
- Remove the ramekins from the water bath and allow them to cool for 5-7 minutes at room temperature to help them firm up slightly.
- Garnish each custard with a generous dollop of caviar and sprinkle freshly chopped chives on top just before serving.
- Serve immediately while the custard is still warm, presenting each ramekin on a small plate with a delicate spoon for an elegant presentation.
Tips
- Temperature is Key: Use room temperature eggs and cream to ensure a smooth, even custard texture.
- Water Bath Technique: The gentle, indirect heat of a water bath prevents the custard from curdling and ensures a silky-smooth consistency.
- Don't Overcook: Watch for a slight tremor in the center of the custard - this means it's perfectly done. Overcooking will result in a rubbery texture.
- Caviar Selection: Choose the highest quality caviar you can afford. The contrast between the creamy custard and briny caviar is what makes this dish extraordinary.
- Chive Freshness: Chop chives just before serving to maintain their bright color and sharp flavor.
- Ramekin Prep: Butter the ramekins thoroughly to ensure easy removal and a beautiful presentation.
- Serving Temperature: Serve immediately while the custard is still warm to capture the most complex flavors and textures.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 3g
Protein: 25g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 320mg
